Savory Roasted Sweet Potatoes with Cilantro and Lime
Servings: 4
Calories: 577kcal
This savory roasted sweet potatoes recipe has a great combination of flavors. It's vegetarian, and perfect for something unique at Thanksgiving or any time!
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Ingredients
Oven Roasted Sweet Potatoes
- 2 ¼ lb sweet potatoes
- ¼ cup olive oil
- juice of one lime
- ½ tablespoon honey
- pinch kosher salt
Chile-Lime Cilantro Sauce
- ⅓ cup olive oil
- 2 oz cilantro leaves and tender stems
- 2 green chiles serrano chiles or Thai chiles
- 1 garlic clove
- 2 tablespoon whole almonds
- 1 tablespoon white wine vinegar
- juice of one lime
- pinch kosher salt
Yogurt
- 1 cup full fat Greek yogurt
Instructions
Roasted Sweet Potatoes
- Preheat the oven to 350 degrees F. Place racks in the upper and lower third of the oven.
- Zest both of the limes and set aside.
- Chop the potatoes into wedges, about 1 inch thick. Not too big or small.
- In a large bowl, whisk together ¼ cup olive oil, the juice of one lime, honey and a pinch of salt. Add the sweet potatoes to the bowl and toss until well coated.
- Divide the potatoes between two baking sheets and spread them out evenly. Be sure to drizzle the remaining olive oil mixture over them! Don't leave it behind!
- Roast for 25 minutes, then stir the potatoes and rotate the baking sheets from top rack to bottom rack. Continue to roast for about 10 more minutes until the potatoes have browned and cooked all the way through.
Chile-Lime Cilantro Sauce
- Remove the ribs and stems of the chiles and give them a rough chop. Grate the garlic clove with a microplane grater or chop finely.
- Add the cilantro, ⅓ cup olive oil, vinegar, juice of the remaining lime, almonds, garlic, and chiles to a food processor. Pulse a few times until you have a chunky sauce, you don't want it liquified.
Serving the Roasted Sweet Potatoes
- Add the sweet potatoes to a serving dish, top with dollops of the cilantro sauce and greek yogurt. Sprinkle the lime zest over the top. Serve the remaining sauce and yogurt on the side so guests can add more if they like.
Notes
- Be sure to use the tender stems of the cilantro as well as the leaves. They have loads of flavor and you'll have less waste!
- I tested the cilantro sauce in my mini food processor and in my full-sized food processor. The mini food processor worked much better. There's not a whole lot of volume to the ingredients, so the texture came out better in the smaller one.
- I prefer to grate the garlic with a Microplane grater. It incorporates into the sauce much better, so the raw garlic is not as pungent. I use my grater almost every day!
- If you love this recipe, you might want to check out some of Diana Henry's other recipes in her book, How to Eat a Peach.
- Check out the post above for tips on ingredients and FAQs.
Nutrition
Calories: 577kcal | Carbohydrates: 59g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 241mg | Potassium: 1039mg | Fiber: 9g | Sugar: 16g | Vitamin A: 37154IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 2mg